cheesy, egg & bacon mini puff pies

You will need a 12 whole muffin tin for this recipe.

Ingredients :

1 x Empire Pastry Butter Puff Sheet, defrosted

Unsalted Butter to grease the muffin tin

3 Eggs, lightly whisked

2 Tbsp Milk

2 Rashers Streaky Bacon, diced

1/3 cup grated cheddar

Salt and Pepper to taste

Method :

Step 1: Pre-heat oven to 180°C, grease muffin tray.

Step 2: Cut rounds from the defrosted pastry, ensuring they are slightly larger than the muffin holes.

Step 3: Place pastry into the prepared greased muffin tin and refrigerate for 20 minutes until well chilled.

Step 4: In a jug, whisk eggs, milk, salt and pepper, with half the cheese.

Step 5: Place a sprinkle of reserved cheese and bacon in the base of each pie and fill with egg mixture.

Step 6: Bake for 12-15mins until puffed and golden.

Best eaten the same day.

Makes 8-10 depending on the size of your muffin tray.